Buri Daikon Aradaki (Yellowtail and Radish)

Buri Aradaki（ブリあら炊き）

What kind of dish is Buri Daikon Aradaki (Yellowtail and Radish)??

Yellowtail = Buri Japanese Radish = Daikon Aradaki = A simmered dish made with fish heads and bones seasoned with soy sauce and sugar

Buri Daikon is a traditional Japanese winter dish that combines Buri (Yellowtail) and Daikon (Japanese radish), simmered in a savory broth seasoned with soy sauce and sugar.

Buri: The Auspicious “Promotion Fish”

Buri is known in Japan as a “Shusseuo” (出世魚 – Promotion Fish) because its name changes as it matures from a fry to an adult. For this reason, it is considered an extremely auspicious ingredient in Japan. Along with Tai (Sea Bream), which is also considered lucky, the sashimi of these fish is traditionally eaten on celebratory occasions like New Year’s.

Ara

When making sashimi from large fish such as yellowtail or sea bream, the remaining parts (bones and head) are called “ara.”

The bones of the fish still have a small amount of meat left over, which is rich in gelatinous collagen.
This part is incredibly tender and melts in your mouth. Despite being one of the tastiest parts of the fish, it is much cheaper than expensive fillets of yellowtail or sea bream.

Tradition and Modernity

Buri Daikon was originally made using this Ara portion. When Ara is specifically used, the dish is sometimes distinguished by the name Buri Aradaki. As fewer households prepare whole fish today, using Buri fillets has become the mainstream method.

Achieving Perfection with a Pressure Cooker

A pressure cooker is highly recommended for making this dish. The short cooking time not only keeps the Buri moist, resulting in a tender and flaky texture, but it also allows the Daikon, which normally requires long simmering, to fully absorb the flavors in a fraction of the time.

The rich, fatty flavor of Buri paired with the light, refreshing Daikon creates an ultimate combination that embodies the taste of winter.

I use a T-fal “Clipso Minut Easy” pressure cooker. The content is 4.5L.

INGREDIENTS : Buri Daikon Aradaki (Yellowtail and Radish) (3SERVINGS)

• Japanese daikon radish 600g
• Ginger 10g
• Yellowtail (ara) 750g
  • Dark soy sauce 90g
  • Sugar 30g
  • Seishu(sake) 30g
  • Mirin 45g
  • Water 100g

How to make Buri Daikon Aradaki (Yellowtail and Radish)

1. Cut the Japanese daikon radish into half-moon shapes 2cm thick.
2. Slice the ginger.
3. Place the yellowtail in a large heat-resistant bowl and pour boiling water over it. This process is called “shimofuri”. This will remove any stains or odors from the yellowtail.
4. Wait until the surface of the yellowtail turns slightly white.
5. Put the Japanese daikon radish and yellowtail in a pressure cooker.
6. Add soy sauce, sugar, sake, mirin,water and ginger.
7. Pressure cook for 20 minutes.
8. Wait for the pressure to release.
9. If there is a lot of water when you open the lid, simmer on medium heat for a few minutes.
10. Place on a plate.

Since it is soft, it is best not to use chopsticks when placing it on the plate. Turn it over with a spatula and move it around gently.

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